Healthy thai sweet potato and cauliflower lettuce wraps that are tasty, fresh and filling!
These lettuce wraps are filled with roasted sweet potato, cauliflower and crumbled tofu and dressed in a creamy peanut sauce. The sauce is everything!
It’s all the best thai flavours wrapped into a fresh and crisp gem lettuce leaf. What’s not to love?
The mix of texture and flavour will have you reaching for several of these wraps!
I used mini gem lettuce for these because I love how cute they look but you can use any lettuce size you like!
These thai lettuce wraps are the perfect quick and healthy weeknight meal! So let’s go through how to make them.
How to make vegan lettuce wraps:
To start we are going to prepare the sweet potato and cauliflower for roasting.
Peel the roast potato and cut into 2-3cm chunks. Then cut the cauliflower into pieces around the same size.
Place them into a large roasting tin and then coat with the thai spice mix. This is made up of olive oil, red thai curry paste, garlic powder, onion powder and salt and pepper.
Toss the veggies so they are well coated and then pop into the oven for 30 minutes.
Whilst the veggies are roasting you can fry the tofu crumbles and make the satay sauce.
To make the peanut sauce mix together peanut butter (smooth or crunchy), coconut milk, red thai curry paste, maple syrup and lime juice.
Whisk together until smooth and put aside for later. For the tofu, place oil and soy sauce (or tamati if gluten free) in a frying pan on medium-high heat.
Crumble the tofu in your hands and into the pan. You want to use firm tofu for this so that it crisps up nicely. Cook for 5-10 minutes until bits are starting to go crispy and brown.
Check the veggies – the sweet potato should be soft through and the cauliflower will be starting to go crispy on the edges.
Mix in with the tofu and you have your filling ready!
How to assemble lettuce wraps:
Wash and dry lettuce leaves and then place them on a plate, curved side up. Spoon a tbsp or two of filling into the lettuce cups.
Then top with a decent drizzle of peanut sauce, chopped spring onions, coriander and sesame seeds!
They’re super easy to make, healthy and fun to eat!
If you aren’t a fan of tofu or don’t have any on hand you can easily sub for some tempeh, soya mince or chickpeas!
You can also switch the veggies up with whatever you have on hand – butternut squash, kale or mushrooms would be delicious!
You could also turn these into tacos, just fill up some tortilla wraps with the filling, shredded lettuce and all the toppings!
The mixture will keep for a few days in the fridge. If you have leftovers try adding serving with a side of rice, in a wrap or with a jack potato! It’ll taste delicious whatever you serve it with!
For more thai inspired recipes you may enjoy these:
Tofu Satay with Peanut Sauce – tofu marinated and grilled in a flavourful marinade and served with a creamy peanut sauce
Sweet Potato and Carrot Soup – sweet, creamy and spicy sweet potato and carrot soup ready in 30 mins!
Thai Drunken Noodles (Pad Kee Mao) – vegetable drunken noodles in a salty, spicy sauce. Skip the takeaway and make it at home!
As always if you make this thai sweet potato and cauliflower lettuce wraps be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE 🙂
- 1 cauliflower
- 2 medium-large sweet potatoes
- 2 tbsp oil
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1 tbsp thai red curry paste
- 250g firm tofu
- 1 tbsp soy sauce (or tamari if gf)
- 2 mini gem lettuce / 1 large gem lettuce
- 1 heaped tbsp peanut butter
- 3 tbsp coconut milk (from a tin)
- 1 tsp maple syrup
- 1 tsp red thai curry paste
- 1/2 lime
- 2 spring onions, thinly slices
- Fresh coriander
- Sesame seeds
- Pre heat oven to 200C/350F.
- Peel the sweet potatoes and cut into 2-3cm cubes. Cut the cauliflower into similar sized pieces and place in a large roasting tin.
- In a small bowl mix together the oil, garlic, onion, thai red curry paste and some salt and pepper.
- Pour over the veggies and toss so they are all coated. Pop in the oven for 30-40 minutes.
- Make the peanut sauce by whisking all the ingredients together in a bowl. Thin with a little water if needed. Set aside for later.
- Heat a frying pan on medium high heat with 1 tbsp soy sauce and some oil. Using your hands crumble the tofu into the pan.
- Fry for 5-10 minutes, stirring occasionally and cook until the tofu is turning brown and crispy.
- Check the roasted veg. The sweet potato should be soft through and the cauliflower crispy and browned.
- Add to a serving bowl with the tofu and mix together.
- Serve with the peanut sauce, lettuce leaves and toppings ready to assemble your lettuce wraps!
You can sub the tofu for tempeh or soya mince!
Make sure the thai red curry paste is vegan (watch our for fish sauce).
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 616 Total Fat: 38g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 0mg Sodium: 815mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 17g Sugar: 19g Sugar Alcohols: 0g Protein: 27g